Not only are these meatballs full of spicy flavor, they also get veggie goodness by adding freshly grated zucchini. The zucchini adds fiber and moisture to the meatballs (as lean chicken meatballs can often come out dry). Tip: No need to peel your zucchini; the skin houses most of this vegetable’s nutritious benefits.

Start by squeezing the grated zucchini with a few paper towels to remove any excess moisture. Combine grated zucchini with the rest of the ingredients in a large bowl until combined. Form the mixture into balls and place them onto a baking sheet. If you plan to serve these as an appetizer, opt for a smaller, golf ball-sized meatball, and if you are using the meatballs for an entree, go a bit larger. Bake in the oven for 35 minutes or until meatballs have evenly browned and are cooked in the center.

About Jennafer Ashley

Jenna is a Registered Dietetic Technician and recipe developer specializing in healthy eating. She styles and photographs recipes for her website, Fresh and Fit , as well as contributes to a variety of websites. In her free time, Jenna enjoys trying new restaurants and hiking with her German Shepherd.